Lentil and Mushroom Shepherd's Pie - Vegetarian
The Rustic Lentil and Mushroom Shepherd's Pie is a wholesome spin on a classic comfort food, reimagined to suit vegetarian palates. With a hearty mixture of lentils and mushrooms topped with creamy mashed potatoes, this dish promises to deliver richness and depth with every bite, creating a perfect balance of textures and flavors.
Ingrédients
- 1 cup lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 medium carrot, diced
- 1 cup peas
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 cups vegetable broth
- 4 cups potatoes, peeled and cubed
- 1/2 cup milk
- 2 tablespoons butter
- Salt and and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large pot, cook the lentils in vegetable broth over medium heat until tender, about 20 minutes. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until soft, about 5 minutes.
- Add the mushrooms and carrots to the skillet and cook until tender, about 7-8 minutes.
- Stir in the tomato paste, thyme, rosemary, and cooked lentils. Add the peas and season with salt and pepper. Cook for another 5 minutes and set aside.
- In a large pot, boil the potatoes until tender, about 15-20 minutes. Drain and return to the pot.
- Add milk and butter to the potatoes and mash until smooth. Season with salt and pepper.
- Spread the lentil and mushroom mixture evenly in a baking dish. Top with mashed potatoes and smooth the surface with a spatula.
- Bake in the preheated oven until the top is golden brown, about 20-25 minutes. Let cool slightly before serving.
Nutrition (per 100g)
Serving: 100g | Calories: 350kcal | Carbohydrates: 54g | Protéines: 14g | Fat: 10g | Sucre: 7g
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